Simple Gluten Free Kitchen

Poha – Quick and Easy

by . 25 Comments

I start off the New Year with one of my favorite and super easy recipe that you can make it in 5 minutes. Yes, you read it right, just 5 minutes…provided you have all the ingredients ready. I made this light breakfast yesterday after a night of wine and dine on 31st December. If you are wondering how this dish is cooked so fast then watch me cook – video on YouTube.

Poha is a common  breakfast item in most parts of India. The preparation might be different depending on the region and taste but the Maharashtrian version I am sharing with you is quite regular in my home.

 

 

Poha is uncooked rice that has been flattened into flakes, like rolled oats. It is available in varied degrees of thickness. I am using  medium thickness flakes, for this recipe as the thin kind become too mushy when rinsed under water, and thicker variety needs to be soaked a little longer. The uncooked flattened rice is called ‘poha’ and the cooked savory dish is also called ‘Poha’. It is not only rich in nutrients but also hearty and amazingly satisfied dish, when you are short on time for breakfast or lunch or dinner and also perfect for those  unexpected guests who drop by your home for tea. You can even pack poha for a  school lunch and take it to picnics. I don’t know what else to say  other than this, that a recipe like this is great to have it in your repertoire. You will see many variations of this dish. Some add stir fried potatoes and vegetable, I personally like to keep it simple with mild spices and peanuts add a nice crunch to its otherwise soft texture. The addition of mango is optional but takes the dish to a whole new level.

 

 

So let’s get started!

Quick Notes:

Soak medium thick poha for 4-5 minutes or rinse under running water in a sieve. The idea is to remove impurities or dirt and let the poha absorb sufficient water but should not turn into a mush. Its a very quick dish and all the ingredients go one after the other. We like only peanuts and coconut in poha hence I did not use any vegetables but you can add peas, potatoes and chopped carrots for a great brunch.

 

 

POHA

Serves: 2

Ingredients:

  • 2 1/2 cup cheewra/ chivda
  • 1/2 cup raw peanuts
  • 1/2 cup thinly sliced onion
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric
  • 1- 2 green chilli, chopped
  • 1/3 cup chopped cilantro
  • 3/4 cup diced haden mango
  • few curry leaves (optional)
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • few small pieces of dry coconut (optional)
  • 1/2 cup grated carrot
  • salt to taste

Method:

  1. Soak cheewra in water for a couple of minutes. Drain all the water, set poha aside.
  2. Heat oil in a pan on medium heat. Add mustard seeds and curry leaves (if using).
  3. After they start to pop add onion. Once they soften add peanuts and fry.
  4. Add coconut pieces. It doesn’t take long, everything gets fried with in 2 minutes.
  5. Add turmeric, lemon juice, salt and poha. Stir.
  6. Cook it for 3-4 minutes or until heated through, stirring gently.
  7. Add chopped green chilli, cilantro and grated carrot. Transfer to a serving dish.
  8. Garnish with chopped mango pieces and serve warm with tea.

 

 

You might also like:

Vegan Black Bean Burger with Mango Salsa
Stuffed Portobello Mushroom with Mint Pistachio sauce
Chocolate Marmalade Mousse { For Diwali & Halloween}

Reader Interactions

Comments

  16. Hi Balvinder, first time I see flat rice. Very interesting recipe but it sure look very appetizing. Nice color.

    Take care,my dear. Have a great week ahead. With hugs to you.

    Reply

  18. Is white poha and red poha gluten free? Are you 100 percent positive? I have severe gluten sensitivity and it would be great if poha is gluten free both white and red. Thanks

    Reply

    • Hi Gayathri,
      White and brown rice flakes are made from parboiled or steamed rice, then pressed and dried. White flakes are not labeled gluten free but I am sure they are not milled with other grains.
      Just to clear your confusion check on this.
      Google the book Basics of Clinical Nutrition by YK Joshi (2008)
      Click on it and on left side there is a column ‘search’.
      Type chirwa, click go. On page 306 you will find that chiwra can be safely eaten in celiac disease.
      There’s another link that you can check.
      http://www.slideshare.net/amol1713/celiac-diet-dr-vishnu-biradar
      I am sure you already know that you should never buy gluten free products from open open sacks or bulk bins as they may get contaminated.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *